We commonly waste up to 70% of a fish, but the fillets aren’t the only bits that are both edible and delicious
Like chicken, a whole fish, from fin to scale, is greater than the sum of its parts. The cheeks, jowl and even the skin are all delicacies when cooked well, each with their own unique texture and flavour. Tail meat tends to be firmer, because that’s where the fish’s muscles have to work the hardest, while the belly is soft and fatty, to protect its internal organs.
The fillets are just a small part of a fish’s total weight and, depending on the species, can make up only about 30% of its weight. Throwing 70% of an animal in the bin is a crazy example of today’s wasteful world. After filleting, the rest of the fish will have lots of meat and offal left on it. Here’s a short guide to using the whole fish from nose to tail: